Even those who don't like spicy food will enjoy this easy-to-cook and easy-to-freeze curry made with leftover chicken. It is a mildly seasoned and delicious recipe that serves 4 to 5. Leftover turkey can be substituted for the chicken.
Seasoning the Chicken
Poach chicken parts by putting them in a large pan and barely covering with water. Add some onion, garlic, carrots and celery and bring to a boil, then cover and simmer for about 20 minutes and let it cool. Dice the cooked chicken. Drain the veggies and puree them in a food processor, then add them to the broth to make it richer and thicker. Freeze extra broth in one cup containers for future use.
Chicken Curry
- 1/4 cup olive oil
- 1 cup onion, finely chopped
- 1 cup celery, finely chopped
- 1 green apple, cored and finely chopped (like Granny Smith)
- 1/2 cup wheat flour
- 3 cups chicken broth
- 2 teaspoons curry powder
- 1/2 teaspoon paprika
- 1/2 teaspoon soy sauce
- 1/4 teaspoon garlic powder
- 2 cups cooked chicken, diced
- salt to taste
- 2 cups cooked brown rice
- Sauté the onion, celery and apple in the olive oil until tender, about 10 minutes. (When freezing, cook it less, 5 to 7 minutes.)
- Mix flour into the sautéed ingredients and stir constantly for about 1 minute.
- Remove from heat and blend in the chicken broth.
- Add curry powder, paprika, soy sauce and garlic powder and mix well. Add salt to taste.
- Gently stir in chicken.
To Serve: Pour thawed mixture into pan and heat completely. Serve over brown rice. For variety, cook 1 cup brown rice with 1 cup chicken broth and 1.5 cups water. About 15 minutes before it's finished, add some dried fruit. A combination of dried cherries and golden raisins works well.
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